To make batter, in small bowl, with fork, mix flour and water until smooth. In 10-inch skillet, heat
1/2 inch vegetable oil over medium heat until very hot.(A small piece of bread dropped into oil should sink, then rise to top and begin bubbling.) In small batches, drop squid into batter. Allowing excess batter to drip off, add squid to hot oil. Fry, turning to brown on all sides, until golden, about 2 minutes. With slotted spoon, transfer squid to paper towels to drain; sprinkle with remaining 1/4 teaspoon salt. Serve with tomato sauce for dipping. Makes 4 first-course servings.